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6.20.2010

hungarian layered potatoes

Continuing with Dad's Day, I made Layered Potatoes. This, too, is a childhood favorite. Of course, when my dad made this, he used bacon, pork sausage, at least a pint of sour cream, eggs and tons of butter!

A little adjutment was required here. I made some super easy seitan sausage, made some creamy 'sour cream' using almonds and I used olive oil instead of butter. Not diet food, but not hear-attack material either. Since my CSA brought swiss chard, and since chard stands up to long cooking times, I added that and some yellow squash to the layers as well.

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aquafaba tid bits

If you are using homemade aquafaba make sure it is nice and thick and viscous. If you are using canned aquafaba, reduce it by 1/3 before using to get the right consistency. Strain the aquafaba before using; warm aquafaba strains better because it is thinner. Aquafaba thickens as it cools.